Gastronomixs

Red cabbage jam

Red cabbage jam

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

red cabbage                               

0.25

dl

white wine vinegar

250

g

gelling sugar

1

pinch

 ground allspice

Preparation method

  • Grate the red cabbage very finely and combine with the vinegar, gelling sugar and allspice.
  • Slowly bring to the boil, stirring constantly, and let boil vigorously for 4 minutes.
  • The cooking time starts at the moment that the entire surface is bubbling, and stirring no longer stops the bubbles.
  • Skim the jam with a skimmer as needed, and transfer to cleaned jars.
  • Fill the jars to the rim, seal immediately and leave upside-down for five minutes. Set aside to cool, and keep refrigerated until use.

Serving suggestions

  • As a side dish with cold game dishes and paté.
  • As part of an amuse-bouche, served with a celeriac crisp, for example.

Previous page